Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds

Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds

In this study, supercritical CO2 extraction conditions for sea cucumber powder were optimized using single factor and orthogonal experimental design, with defatting rate as an indicator. The fatty acid composition of the sea cucumber powder before and after extraction as well as that in the supercri...

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Bibliographic Details
Main Authors: Gongming WANG, Hui HUANG, Yuzhu DING, Jinglin XUE, Zhiqiang SHU, Yuexin JING, Chunna JIAO, Jian ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
sea cucumber powder
supercritical co2 extraction
orthogonal experimental design
defatting
fatty acids
deodorization
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020271
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